This
delicacy is richly flavoured with mint, right from our garden. It's the
unbaked tart retaining all the natural components, which could be otherwise
destroyed by baking. It's ready for summer and healthy refreshment,
with no overload of grease. Fat is only in mascarpone, a fine Italian creamy
cheese, which gives the cake a zest and palatability. This mint-shaded and
-flavoured dessert is served chilled, poured with dark chocolate and mint
cream, additionally flavoured with a lime that multiplies its freshness. (See recipe below.)

Ingredients:

5-6 tbsp
white cane sugar, or according to taste (I used a bio from Billa)

8 gelatine sheets - 14 g (Dr. Oetker)

½ cup
fresh mint leaves

1 tsp
green spirulina powder for coloring if necessary

Garnish

Chocolate
glaze :

100 g dark
chocolate

1 tsp
coconut virgin oil

1 tsp
extract of mint leaves, 10-15

Mint cream :

1 x 40 g
starch pudding powder (Dr. Oetker)

200 g Greek
yogurt without fat

2-3 tbsp
white cane sugar (or according to taste)

20 - 30 mint
leaves

Method :

1. Stack
ladyfingers on the bottom of a springform pan, 18 cm in diameter, 6.5 cm
in height, or of a similar size (you can place the baking paper on the bottom of
form, so that it will be easier to move the cake to a tray)